Course Information
Line Number 614160
Course Name AP416 - Meat Science
Course Description
The fundamentals of muscle structure and muscle growth, slaughter, processing, storage and merchandising of meat and meat products. Structure, composition, and function of muscle and its conversion to meat. Properties of fresh and processed meat, microbiology, preservation, nutritive value, and sanitation. The biochemical and physiological basis of meat quality characteristics, pre-slaughter and post-slaughter treatments that can have an effect on meat quality.